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Plate of grilled cod topped with roasted tomatoes and creamy dill sauce
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Grilled Cod with Roasted Tomatoes & Creamy Dill Sauce

This delightful recipe combines succulent cod fillets with sweet roasted cherry tomatoes, topped with a creamy dill sauce for a perfect balance of flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Creamy Dill Sauce, Easy Dinner, Grilled Cod, Healthy Meal, Seafood Recipe
Servings: 2 servings
Calories: 375kcal

Ingredients

For the cod

  • 2 pieces fresh cod fillets (about 6 ounces each) flaky and tender
  • 1 tablespoon olive oil for the cod, rich and earthy
  • 1 teaspoon smoky paprika adding warmth and depth
  • 1/2 teaspoon garlic powder aromatic and flavorful
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper for that subtle kick
  • 1/4 teaspoon cayenne pepper optional, lending heat

For the tomatoes

  • 1 pint cherry tomatoes halved, juicy and bursting with flavor
  • 1 tablespoon olive oil for the tomatoes, ensuring a delightful roast
  • 1/2 teaspoon garlic powder for the tomatoes, infusing richness
  • 1/4 teaspoon salt for the tomatoes, balancing the sweetness
  • 1/4 teaspoon black pepper for the tomatoes, punctuating the flavors
  • 1/4 teaspoon dried oregano earthy and aromatic

For the creamy dill sauce

  • 1/2 cup mayonnaise creating creamy decadence
  • 1/4 cup sour cream adding tangy richness
  • 1/4 cup fresh dill finely chopped, fragrant and refreshing
  • 1 tablespoon fresh lemon juice brightening the dish
  • 1 clove garlic minced for the sauce, uplifting the flavors
  • 1/4 teaspoon salt for the sauce, rounding it out
  • 1/4 teaspoon black pepper for the sauce, enhancing its appeal

Instructions

Preparation

  • Combine 1 tablespoon of olive oil, 1 teaspoon of smoky paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of cayenne in a bowl. Mix until well blended and use the mixture to coat the cod fillets evenly.
  • Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of dried oregano in another bowl.

Cooking

  • Spread the tomatoes out evenly on a baking sheet and roast in the preheated oven for 20-25 minutes until soft and slightly caramelized.
  • Grill the prepared cod on medium heat for 2-3 minutes on each side or until the fish flakes easily with a fork.

Making the sauce

  • In a bowl, whisk together the mayonnaise, sour cream, finely chopped dill, fresh lemon juice, minced garlic, salt, and black pepper until combined. Refrigerate for a few minutes to let the flavors meld.

Serving

  • Plate the grilled cod alongside the roasted tomatoes, drizzling a generous amount of the creamy dill sauce over the top.

Notes

Consider marinating the cod for 30 minutes before grilling for enhanced flavor. Add basil or parsley to the sauce for extra freshness.